Xanthan Gum (Semi-Refined form)

Xanthan gum is said to be one of the best discoveries in food science since yeast. It perform some of the same functions as gluten, so preferably used in gluten-free baked goods. is used to give the dough or batter a stickiness that would otherwise be achieved with the gluten It can thicken liquids at concentrations as low as 0.1% by weight for thick liquid and 0.5% by weight for a thick paste. Xanthan gum is used in ice creams as well to prevent the formation of ice crystals and keep the product smooth.